12 oz. cooked fish
2 oz. sliced onions
1/2 c. white vinegar
1/2 c. water
1/2 med. green pepper, coarsely chopped
1/3 c. cooked, sliced carrots
1/4 c. coarsely chopped celery
1/2 tsp. pickling spice
1/4 tsp. crushed, dried, hot pepper
1/2 garlic clove, crushed
Dash of salt and pepper
1 tbsp. chopped fresh parsley

Arrange fish in a shallow casserole. Lightly brown onions in skillet. Add vinegar, water, pepper, carrots, celery, spice, crushed hot pepper, and garlic. Simmer 2 or 3 minutes; add salt and pepper. Pour liquid over fish, let cool. Sprinkle with parsley. Refrigerate overnight. Makes 2 servings.